___jamie oliver_s breakfast, lunch & dinner__

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Jamie Oliver’s Breakfast, Lunch & Dinner

This Morning recipes 16 Nov 2015

Jamie Oliver takes to the This Morning kitchen to rustle up a tasty and packed full of super foods breakfast, lunch and dinner, helping you get the most out of your day.

Serves: 4

Ingredients

200g black rice

1 ripe mango

1 lime

1 tablespoon blanched hazelnuts

1 tablespoon of coconut flakes

2 ripe


bananas

200ml hazelnut milk

1 tablespoon vanilla extract

manuka honey (optional)

4 heaped tablespoons natural yoghurt

2 wrinkly passionfruit

Method

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.

Meanwhile, peel and de-stone the mango, blitz the flesh in a blender with lime juice until smooth, and pour into bowl.

Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.

Once smooth, stir that back through the rest of the rice – this will give you great texture and colour.

Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with hazelnut and coconut.

I make these on a Sunday night and rack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.

Lovely to have @jamieoliver cooking up a storm in our kitchen again today! #superfoods #LunchTime #eatclean pic. twitter. com/JCkK0WEat1

— This Morning (@itvthismorning) November 16, 2015 Sesame Seared Salmon

As well as this delicious dish giving us three of our five-a-day, salmon is full of vitamin D – which our bodies need for absorbing calcium, keeping our bones and teeth healthy.

Serves: 2

Ingredients

150g brown rice and noodles

2 limes

2 x 100g fillets of salmon, skin on, scaled and pin-boned.

4 teaspoons sesame seeds

1 clove of garlic

4 teaspoons tahini

8cm piece of cucumber

2 small carrots

2 raw baby beets

1 punnet of cress

1 ripe avocado

extra virgin olive oil

½ -1 fresh red chilli

2 springs of fresh coriander

Method

Cook the noodles according to the packet instructions, then drain and toss in a little squeeze of lime juice.

Carefully slice each of the salmon filets lengthways into three.

Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust.

Place a large dry non-stick frying pan over a medium heat and, once hot, add the salmon sesame side down.

Leave 2 to 3 minutes, or until golden, flip over to cook for just 1 more minute, then remove from the heat.

Peel the garlic and pound into a paste with a pinch of sea salt in a pestle and mortar, then muddle in the tahini, the remaining lime juice and a splash of water to make a wicked dressing.

Use a box grater to coarsely grate the cucumber, carrots and beets, keeping them in separate piles and dividing between two plates. Snip and divide up the cress, then divide up the noodles.

Halve, peel and de-stone the avocado and add one half to each plate, then pour the dressing into the wells and add a few drips of oils.

Lay the salmon alongside, then finely slice the chilli and scatter over with the coriander leaves. Toss everything together at the table and enjoy.

He’s made a bit of a mess by dropping the noodles but we’re still glad @jamieoliver’s here to cook us a super breakfast, lunch and dinner!

— This Morning (@itvthismorning) November 16, 2015 Crumbed Pesto Fish, Cherry Vines, Spuds & Greens

Juicy cherry tomatoes are high in vitamin C – protecting our cells, helping us to think properly, and it is really useful here as it helps us absorb iron from the spinach.

Serves: 2

Ingredients

200g ripe cherry tomatoes on the vine

1 slice of wholemeal bread

½ a bunch of flesh basil (15g)

½ a clove of garlic

15g pine nuts

1 lemon

20g Parmesan cheese

extra virgin olive oil

2x 120g fillets of firm white fish, such as cod, haddock, hake, pollock, skin off, scaled and pin-boned

250g baby new potatoes

100g each of green beans, tenderstem broccoli, baby spinach, baby spinach

1 tablespoon balsamic vinegar

Method

Preheat the oven to 200C/400F/Gas 6.

Lay the tomato vines in one side of a baking tray and pop in the oven for 10 minutes while you whizz the bread into breadcrumbs in a food processor, the tip into a shallow bowl.

Pound up the basil leaves in a pestle and mortar. Peel the garlic and add a pinch of salt and the pine leaves and keep pounding until you have a green paste.

Squeeze in half the lemon juice, finely grate in the Parmesan, add 1 tablespoon of oil and muddle together.

Divide and pat the pesto all over the fish fillets, then pack on the breadcrumbs.

Pull the tray out of the oven and sprinkle any spare crumbs next to the tomatoes, then sit the fish on top.

Halve the remaining lemon and add the wedges to the tray, then roast for 15 minutes, or until the fish is golden and cooked through.

Meanwhile, cut any larger potatoes in half, place in a large pan, just cover with boiling salted water and cook for 15 minutes or until tender.

Place a colander above the pan, with a lid on.

Trim just the stalks off the green beans, halve the broccoli spears lengthways and add both to the colander to steam for the last 5 minutes, adding the spinach for the final 2 minutes.

In a tray, mix the balsamic with 1 tablespoon of oil, and then season to perfection.

As soon as the veg are done, toss them in the tray of dressing then drain the potatoes and add, lightly squashing and mixing them in.

Serve with the fish, roasted tomatoes and lemon wedges, with an extra drizzle of balsamic.

Taken from Everyday Super Food by Jamie Oliver, out now.

Thanks for having me @hollywills & @Schofe! recipes just cooked up on @itvthismorning > https://t. co/lMd3eJoarQ pic. twitter. com/FokKuTTeC9

— Jamie Oliver (@jamieoliver) November 16, 2015

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